For the Marinade

• 2 lbs Mishima Reserve chuck eye roll slices ((1 package))
• 1/2 onion, chopped
• 4 cloves garlic, smashed
• 2 oranges, juiced
• 3 tsp kosher salt
• 2 tsp chopped fresh oregano
• 1/4 cup Apple Cider Vinegar
• 1 tsp cumin
• 1/2 can chipotles in adobo sauce ((save other half for sauce))
• 1/3 cup cilantro, lightly chopped
• 1 TBS ancho chili powder
• 1 TBS smoked paprika
• 2 guajillo peppers (seeded, soaked in warm water for 30 min, and chopped)

For the Triple Pepper Sauce

• 1/2 onion (peeled and cut into 1/2” rings)
• 1 Jalapeno
• 5 guajillo peppers (seeded, soaked for 30 min. and chopped; reserve water)
• 1/3 cup chopped cilantro (lightly chopped)
• 1/2 can chipotles in adobo sauce
• 1 tsp smoked paprika
• 1 tbs olive oil
• 2 roma tomatoes (quartered)
• 1 tsp salt, or to taste
• 2 cloves garlic